1/1 Photo of Old Fashioned New England Indian Pudding
2 hrs 25 mins
Linda's Busy Kitchen's Note:
This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!
My Private Note
Units: US | Metric
- 1Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
- 2Preheat oven to 250.
- 3In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
- 4Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
- 5Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
- 6Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
- 7Stir in the raisins (optional).
- 8Pour into a 2 1/2 quart shallow casserole dish.
- 9Bake for 2 hours at 250.
- 10Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
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Nutritional Facts for Old Fashioned New England Indian Pudding
Serving Size: 1 (2211 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 383.8
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 12.1 g
- Cholesterol 135.4 mg
- Sodium 498.9 mg
- Total Carbohydrate 41.9 g
- Dietary Fiber 0.8 g
- Sugars 20.3 g
- Protein 9.5 g